Churrasco ( Brazil)

 


Churrasco is a Brazilian barbecue method in which juicy pieces, slices, steaks and chops of beef, veal, lamb, pork and chicken are placed on large skewers and grilled over a wood fire. This method began in the early 1800s, when the Gauchos (European immigrants who settled in the Rio Grade do Sul area) got together to light a fire, toss large portions of meat on skewers and slowly fry the meat.

In restaurants known as Churrascarias, skewers are brought out in a pompous parade, and waiters circulate between tables to show the meat to the hungry. After the customers choose the type of meat they prefer, the skewers are sliced ​​and placed on the dinner plate.

Also known as Rodízio, the theme of this barbecue experience is all you can eat, so customers need to know that they must come on an empty stomach. Beef is the most popular option, but offal such as liver and heart can also be eaten.

In Brazil, the meat comes from zebu, a meaty, lean type of beef that is popular as a piece of meat, often called cupim, in churrasco. Churrasco starts with appetizers and a selection of salads from a large buffet as a preview of what's to come.

Usual accompaniments for meat include farofa grains, rice, hash browns, potato salad, steamed greens, black beans, onions, fried bananas, and lots of chili-based sauces. After the meal, grilled pineapple slices are eaten, which, in addition to being a delicious dessert, also serves as a palate cleanser.

Churrasco is also popular in countries such as Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, and Chile, and each country has its own favorite cuts of meat and side dishes for this popular style of barbecue.

ENJOY YOUR MEAL

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